I promised cookies and here they are! These cookies are chewy (love!) and fluffy (also love!). I didn’t take any pictures of the steps, but they are pretty easy so I’m sure we will all make it through this just fine!
Chocolate Chip Cookies
1 cup white cane sugar
1 cup brown cane sugar
1 cup (2 sticks) Earth Balance buttery sticks
1/4 cup applesauce
2 tsp vanilla
2 tsp baking soda
1 tsp salt
3 cups all-purpose flour
1/2 cup vegan chocolate chips
Combine sugars, buttery sticks, applesauce, and vanilla in a large mixing bowl. Cream together until well mixed. If you use a Kitchen Aid mixer, use speed 2 (1 minute) and speed 4 (1 minute). Scrape the sides of the bowl as needed. Slowly add the baking soda and flour. Mix (stir speed) until well blended. Finally, add the chocolate chips and stir until they are evenly distributed in the cookie dough. Bake at 375 F for 10-13 minutes. Allow to cool, prepare a giant glass of soy milk (yum!)
I tried to get a bit creative with my cookies. I’ve seen a lot of people make dessert cups (not necessarily with cookie dough).”That looks easy,” I thought, completely confident in my cooking skills. Well. They turned out okay, but not before I set off my fire alarm (okay, it only beeped for about 5 seconds) and madly pranced around flapping a towel. Sometimes, I’m glad to be alone during the day.
Anyway, spread the cookie dough over the top of a upside down muffin tin. Use less dough than I did, and lay a tray below just in case it “melts” like mine did and drips on the bottom. Adding to my daily chores: clean oven.
I managed to salvage this by trimming the edges. (blush!)
This would make a great treat at a summer party. I added Vanilla Coconut Ice Cream and Strawberries. It holds the ice cream really well, even when it melts. If you plan to make a lot, spread them out to every other muffin cup so they don’t melt together.
On a side note, my cat is obsessed with strawberries. I could swear she wants to be Vegan too :)